Thai Red Duck Curry Recipe
Files & Tags: recipes, index, duck, thai, asian, curries, chili pepper, tomatoes
For me Curry equals comfort. It's one of my favorite ways to cook, and my preference is Caribbean and Southeast Asian curries, over Indian Curries.
One of the main differences between Caribbean Curries and Southeast Asian curries is that the former tends to be always cooked on the bone, the latter, not necessarily so.
One of the main differences between Caribbean Curries and Southeast Asian curries is that the former tends to be always cooked on the bone, the latter, not necessarily so.
NOTE:THIS RECIPE HAS BEEN UPDATED, BUT
THE UPDATED RECIPE IS NOT YET POSTED.
On my second stint in College, (a miserable time) there was a Thai restaurant right next door to where I was taking acting classes. The food was relatively expensive, so most students didn't eat there. Instead, they went to the local fish and chip joint.
I remember walking past the restaurant and being enticed by the heavenly smells coming from the kitchen. So, one day I decided to give in to my curiosity. I wanted to see if Thai food was any good. The first time I ate at the restaurant, I ordered a duck dish which came with a fruit sauce. It was absolutely delicious, but a little expensive.
Yet, there I was scarfing down a meal that as a student, should have been way out of my price range.
I remember walking past the restaurant and being enticed by the heavenly smells coming from the kitchen. So, one day I decided to give in to my curiosity. I wanted to see if Thai food was any good. The first time I ate at the restaurant, I ordered a duck dish which came with a fruit sauce. It was absolutely delicious, but a little expensive.
Yet, there I was scarfing down a meal that as a student, should have been way out of my price range.
I certainly could not have eaten there every day, but after my first meal I couldn't wait to dine there again. No more than two weeks later, I was back in the restaurant scouring through the menu. I came across
another duck dish in the form of red curry.
I admit, I ordered it because it was less expensive than the duck dish I'd previously ordered. I could only hope the curry dish could match up to the previous dish I had. I remember eagerly looking down at the bowl of red curry when it was first set down on my table.
another duck dish in the form of red curry.
I admit, I ordered it because it was less expensive than the duck dish I'd previously ordered. I could only hope the curry dish could match up to the previous dish I had. I remember eagerly looking down at the bowl of red curry when it was first set down on my table.
It didn't take me long to fall in love. By the time I took a second bite, I was hooked. It was one of the best things I'd ever tasted in my life. It was even better than the previous dish. I was in food porn heaven!
I wanted seconds, but I had to control myself.
By the time I left the restaurant that evening, I had become a newly devoted fan of Thai food. I have eaten in several Thai establishments since then, and have been a fan of Thai food ever since. It took me a while to master this dish. There is still room left for improvement. But it's almost there. It's one of my top 10 favorite dishes of all time. Shrimp paste, is one of the key ingredients of this dish!
I wanted seconds, but I had to control myself.
By the time I left the restaurant that evening, I had become a newly devoted fan of Thai food. I have eaten in several Thai establishments since then, and have been a fan of Thai food ever since. It took me a while to master this dish. There is still room left for improvement. But it's almost there. It's one of my top 10 favorite dishes of all time. Shrimp paste, is one of the key ingredients of this dish!
Thai Red Duck Curry Recipe
By Simbooker 3rd September 2013
My Basic Red Curry Paste…
3 tbs Paprika, 6 Thai Red Chiles seeded to your taste,
1 tbs Thai Sweet Chile Sauce,
1 tbs Thai Shrimp Paste-Essential,
Half Onion or Shallot chopped, 2 slices/chunks Fresh Galangal or Ginger,
2 tsp lemon grass paste or half a stalk of fresh lemon grass,
1 whole garlic bulb/head peeled and chopped.
Put ingredients in a blender and add enough water for it to blend into a thick paste.
If it's too watery, strain excess liquid into a strainer.
You should be left with a thicker paste. If it's too thick, add a little more water.
Of course you can purchase curry paste and skip this. But I think it's better to make your own.
1 tbs Thai Sweet Chile Sauce,
1 tbs Thai Shrimp Paste-Essential,
Half Onion or Shallot chopped, 2 slices/chunks Fresh Galangal or Ginger,
2 tsp lemon grass paste or half a stalk of fresh lemon grass,
1 whole garlic bulb/head peeled and chopped.
Put ingredients in a blender and add enough water for it to blend into a thick paste.
If it's too watery, strain excess liquid into a strainer.
You should be left with a thicker paste. If it's too thick, add a little more water.
Of course you can purchase curry paste and skip this. But I think it's better to make your own.
Ingredients and Cooking
It's always handy to have an extra can of coconut milk on standby and/or be ready to add more water. This Thai Curry should have lots of Sauce left over and a rich but Soupy texture. I always eat the reserved gravy like soup.
(17 slices from 2-4 Duck Breasts, very much depends on the size)
Cut the Duck Breasts into slices or strips
3tbs Vegetable Oil, Salt to taste (minimal salt is needed), Thai Fish Sauce to taste, 1 Can of Coconut Milk, 1-2 tbs light soy sauce,1 Cup of Water (or to your taste), 1 Lime, 1 tbs Dried Coriander Leaf/Cilantro, Bunch of Fresh Thai Basil or substitute regular Basil, 1 1/2 tsp of Palm sugar- can Substitute regular sugar but palm sugar is better, Half Red Bell Pepper chopped,
2-3 Thai Red Chiles, 1-2 teaspoons Cinnamon,
1 tbs Tomato Paste, 1 tsp black pepper,
1 small onion or shallot peeled,
Half a garlic bulb/head peeled and chopped,
A chunk of Ginger or Galangal peeled
Other Common/Optional Ingredients
Pineapple slices, Thai Eggplant,
Bamboo Shoots, Aubergines, Grapes, Plum tomatoes
Sprinkle 1-2 tablespoons of soy sauce over duck meat and rub in to the breasts and set aside.
Add 3-4 tablespoons of vegetable oil in a large pot on medium to high heat. Once the oil is sufficiently hot, turn down heat to medium. Then add the Curry Paste (At least 2 tbs, I used 4 tbs of Curry Paste). This is a crucial step; the pan should sizzle with heat when you add paste, if it doesn't turn it up sufficiently. You have to sauté the curry paste so the raw ingredients are cooked. This should take at least five minutes or more.
Once the curry paste is cooked, add duck breasts to pan and let them sauté on medium to high heat, coating the duck with the curry paste for about three minutes, you can add a little (about 2 tbs) coconut milk at this stage, especially if the curry paste sticks to pan. I generally prefer to add it a little later. Then, add almost the entire can of coconut milk and stir well; leave 1/3 cup behind. Then add about 1 cup of water (or to your taste) and stir again. Add a sprinkling of Thai Fish Sauce, and about a teaspoon
of salt is perhaps all the salt you'll need.
Keep checking for salt as it cooks, add to your taste.
Then add chopped garlic, a whole onion or shallot, ginger and slices of red bell pepper. Turn heat to high and bring to a boil for 3 minutes and then cover, and turn heat to low. Simmer for 10 minutes. Then add Palm Sugar, tomato paste, cinnamon, and black pepper. Add dried Coriander/Cilantro, you can use fresh, but I think dried works better in this dish.
Add Thai Chiles, and anything else you may want to add, such as pineapples, grapes, or tomatoes. Adding squeeze of lime really brings out the flavors. Add another sprinkling of Thai Fish sauce if needed. Then add a bunch of fresh chopped Thai basil, or substitute regular basil. Cover again, and continue to simmer until the duck is cooked. Once cooked, take off the stove and pour the remaining coconut milk in the pot and stir well. Putting in a little coconut milk at the end gives it a nicer flavor and color. I like to serve this with Coconut or Egg Fried Rice. Jasmine Rice is great too.
Cut the Duck Breasts into slices or strips
3tbs Vegetable Oil, Salt to taste (minimal salt is needed), Thai Fish Sauce to taste, 1 Can of Coconut Milk, 1-2 tbs light soy sauce,1 Cup of Water (or to your taste), 1 Lime, 1 tbs Dried Coriander Leaf/Cilantro, Bunch of Fresh Thai Basil or substitute regular Basil, 1 1/2 tsp of Palm sugar- can Substitute regular sugar but palm sugar is better, Half Red Bell Pepper chopped,
2-3 Thai Red Chiles, 1-2 teaspoons Cinnamon,
1 tbs Tomato Paste, 1 tsp black pepper,
1 small onion or shallot peeled,
Half a garlic bulb/head peeled and chopped,
A chunk of Ginger or Galangal peeled
Other Common/Optional Ingredients
Pineapple slices, Thai Eggplant,
Bamboo Shoots, Aubergines, Grapes, Plum tomatoes
Sprinkle 1-2 tablespoons of soy sauce over duck meat and rub in to the breasts and set aside.
Add 3-4 tablespoons of vegetable oil in a large pot on medium to high heat. Once the oil is sufficiently hot, turn down heat to medium. Then add the Curry Paste (At least 2 tbs, I used 4 tbs of Curry Paste). This is a crucial step; the pan should sizzle with heat when you add paste, if it doesn't turn it up sufficiently. You have to sauté the curry paste so the raw ingredients are cooked. This should take at least five minutes or more.
Once the curry paste is cooked, add duck breasts to pan and let them sauté on medium to high heat, coating the duck with the curry paste for about three minutes, you can add a little (about 2 tbs) coconut milk at this stage, especially if the curry paste sticks to pan. I generally prefer to add it a little later. Then, add almost the entire can of coconut milk and stir well; leave 1/3 cup behind. Then add about 1 cup of water (or to your taste) and stir again. Add a sprinkling of Thai Fish Sauce, and about a teaspoon
of salt is perhaps all the salt you'll need.
Keep checking for salt as it cooks, add to your taste.
Then add chopped garlic, a whole onion or shallot, ginger and slices of red bell pepper. Turn heat to high and bring to a boil for 3 minutes and then cover, and turn heat to low. Simmer for 10 minutes. Then add Palm Sugar, tomato paste, cinnamon, and black pepper. Add dried Coriander/Cilantro, you can use fresh, but I think dried works better in this dish.
Add Thai Chiles, and anything else you may want to add, such as pineapples, grapes, or tomatoes. Adding squeeze of lime really brings out the flavors. Add another sprinkling of Thai Fish sauce if needed. Then add a bunch of fresh chopped Thai basil, or substitute regular basil. Cover again, and continue to simmer until the duck is cooked. Once cooked, take off the stove and pour the remaining coconut milk in the pot and stir well. Putting in a little coconut milk at the end gives it a nicer flavor and color. I like to serve this with Coconut or Egg Fried Rice. Jasmine Rice is great too.